Easy Rum Cake

SUBMITTED BY: Mariann PHOTO BY: Yasi

"This is an easy cake with a rum glaze. Enjoy!"

SERVINGS & SCALING

Original recipe yield: 1 Bundt cake

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INGREDIENTS

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1/2 cup dark rum
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
Glaze
1/2 cup butter
1/8 cup water
1/2 cup white sugar
1/4 cup rum

READ REVIEWS (75)

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

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REVIEWS

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Reviewed on Feb. 5, 2004 by SPARKLYONE

This recipe has been around forever and my family has been enjoying it for many years. It is the BEST and easiest you will ever find. I recommend leaving the cake to slightly cool in the pan, then pricking it with a fork and pouring the glaze over it while still in the pan. You will have to be patient as the glaze slowly absorbs into the cake but it will make for the most delectable treat when it is all done. Let it cool completely after the glaze has been poured over, run a butter knife around the edges and invert onto a doily covered plate. Sprinkle generously with powdered sugar and the savor the moistest, incredibly buttery sweet, scrumptious rum cake on the planet!

20 users found this review helpful

Reviewed on Nov. 13, 2003 by GROENINGS

Great rum cake & very easy... I always use Meyers Rum in my cakes for a great rum flavor.

17 users found this review helpful

Reviewed on Jan. 25, 2004 by Phoebe

WARNING...WARNING...WARNING... The 1/2 cup of oil is listed at the very bottom of the recipe along with the glaze ingredients. I didn't see it until it was too late (In the future I will remember to read the directions THOROUGHLY). It's currently in the oven. Smells great but... WARNING UPDATE... The cake was done 10 minutes early. It tasted perfectly wonderful even without the oil. I'm guessing the normal product had a heavier consistency. So, I guess I saved some calories!

11 users found this review helpful

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